||Preheat oven to 350°. Combine cracker crumbs, hazelnuts, and sugar. Stir in melted butter. Press mixture into the bottoms and sides of 18 cups of 2 mini-cheesecake pans*. Bake for 5 minutes.|
||Beat cream cheese with an electric mixer until creamy. Add sugar and beat until fluffy. Add flour, egg, and egg yolk, mixing until combined. Stir in liqueur.
Spoon batter into prepared crusts. Bake 18 to 20 minutes or until set.
Cool in pans completely. Then, remove from pans and chill at least 4 hours before serving.
Garnish, if desired, with whipped cream, grated chocolates, hazelnuts, etc.
May be frozen, wrapped in plastic wrap, for up to 1 month. Thaw in refrigerator before serving.
*I used one mini cheesecake pan to make 12 cheesecakes. In addition, I made one 4-inch cheesecake. Baking time was 35 to 40 minutes.